Yield
Makes about 4 1/2 cups; 8 or 9 servings

Celebrate the holidays with a new take on eggnog: Eggnog Ice Cream.

Jennifer Welshhons, pastry chef at Wildwood Restaurant in Portland, likes to top this rich ice cream with hot Hazelnut Caramel Sauce.

How to Make It

Step 1

In an 8- to 10-inch frying pan over high heat, bring bourbon to a simmer. Remove from heat, carefully ignite with a match (not beneath or near a fan, vent, or flammables), and shake pan gently until flame dies. Set aside.

Step 2

In a 3- to 4-quart pan over high heat, stir milk with sugar until simmering. Remove from heat and whisk some of the hot liquid into yolks; then return mixture to pan.

Step 3

Stir over low heat until custard coats the back of a spoon in a smooth, velvety layer, 6 to 9 minutes.

Step 4

Remove from heat and stir in whipping cream, bourbon, and nutmeg. Pour mixture through a fine strainer into a large metal bowl; discard residue. Nest bowl of custard in ice and stir often until the mixture is cold, about 15 minutes.

Step 5

Pour custard into an ice cream maker and freeze, following manufacturer's directions or until dasher is hard to turn.

Step 6

Serve or, for firmer ice cream, store airtight in freezer at least 3 hours (or up to 1 week).

Step 7

Nutritional analysis does not include Hazelnut Caramel Sauce.

Wildwood Restaurant, Portland, Oregon

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